Write Us!
We welcome your comments and give each one attention and serious consideration. Send them to or fill out a Customer Comment form in the Owner Resources area. Each month a small selection is printed in the Reader. The rest can be found in the commons or in the binder near Customer Service. Thank you!
Write Us!
We welcome your comments and give each one attention and serious consideration. Send them to or fill out a Customer Comment form in the Owner Resources area. Each month a small selection is printed in the Reader. The rest can be found in the commons or in the binder near Customer Service. Thank you!

Leave the leaves
Q: Please don’t take so many leaves off the Romaine lettuce. Sometimes they are pretty thin. I would use those outer leaves for green smoothies or take off the tips that are not perfect. Thanks.

A: Thanks for the comment! Unfortunately the romaine lettuce sometimes comes in as you describe, particularly this time of year when supply is tight even from California. We take as few leaves off as possible and we’ll continue to try and source better quality romaine in the future. Things should improve greatly as we head into the summer months. Thanks again. –Megan Blodgett Minnick, Produce Manager–West

prepared vegan foods
Q: Where have the vegan mocha cupcakes been my whole life?! Yummy! While I’m at it, I commend your selection of prepared vegan foods (at the hot bar, for example) and I will continue to buy that stuff when I am near the store.

A: We appreciate the kind words. We try to provide as wide a variety as possible of vegan foods, especially on the hot bar. Any favorites come to mind? Thank you for writing and supporting your local co-op! –Ginnie Richardson, Former Deli Manager–West

Canning Classes
Q: I would love to take a canning class about spring produce, but none are scheduled. I feel there are would be a lot of interest. Please let me know if this is possible. Thank you!

A: Thanks for your class request. I agree; I think there would be a lot of interest in a spring canning class (and canning classes in general). Unfortunately, I haven’t found any instructors that could offer this at Willy Street Co-op–West. We routinely have a fall class at East. (I’ve definitely been looking.) So, if we can find someone to offer preservation classes, I will definitely try to have a spring canning one. Thanks! –Dawn Matlak, Cooperative Services Assistant–West

credit cards
Q: It is now legal for stores that allow the use of credit cards to offer a discount to customers who pay cash. It used to be that credit card companies could require that stores NOT offer this discount. Under the Obama credit card legislation, this was removed and it is now possible and legal to offer this discount. This could save the Co-op a lot of money and reduce payments to places like Visa!

A: Thank you for your comment. We are aware of these changes and are considering if/how to use these available options. We are working to raise awareness regarding the cost of credit cards and the availability of a fee-free ATM outside both locations. At the same time, we want all Owners to feel comfortable using the tender that best suits their personal financial management methods. –David Waisman, Director of Finance

ingredient listings
Q: The ingredients on your deli products are insufficient/wrong: some examples: “Colorful vegan sushi with all natural ingredients,” “vegetables, vegan dough,” “evoo.” These are not ingredients. Thank you!

A: You’re right. Sometimes when we’re in a hurry to get a new product out on the shelves, we take shortcuts but only if the ingredients are listed properly on the packaging. EVOO is an abbreviation for extra virgin olive oil, which we use in the kitchens. It should not be on signs. Thank you for pointing out our errors. We will make the necessary changes to make the ingredients lists complete and legible. –Ginnie Richardson, Former Deli Manager–West

Weekend Items
Q: Please change the weekend Deli items. I am sick of seeing spaghetti and sausage on Friday and burritos on Saturday. At the very least, improve the quality of these items.

A: I am sorry you are displeased with our selection. We offer many other options in our grab-and-go cooler that just require heating up. –Gina Jimenez-Lalor, Deli Manager–East

vegan “pizza”
Q: The vegan “pizza” served today (spinach spread on focaccia with raw veggies) was fantastic! Dishes like this that are a whole meal are wonderful, and we made the Co-op our restaurant tonight. Thank you!

A: Thanks for the feedback! We are always looking for new fun pizza ideas. Please feel free to give our Deli staff suggestions. I will pass this along to the staff. Thanks! –Gina Jimenez-Lalor, Deli Manager–East

deli bags with zip
Q: The bags for lunchmeat from the Deli were recently switched. They used to zip close, but no longer do. The stickers used to close them are not reusable, so I now have to replace the bags with Ziplocs when I get home (waste!!). Can you please bring back the deli bags with the zip closures? Thank you!

A: Unfortunately, the added cost and reliable stock levels of the Ziploc type bags are a couple of the reasons we decided not to carry the product. Although the Ziploc type bag does seal a bit better than the saddlebags, we do recommend you transfer your sliced meats to a well-sealed container to retain freshness or bring one with you while shopping. –Gina Jimenez-Lalor, Deli Manager–East

organic turkey
Q: It seems like you are always out of organic turkey in the deli! I understand it is expensive and has a short shelf life, but it seems to be very popular. Can you please stock it more regularly. Thank you.

A: Unfortunately we are producing as much as we can. We keep it in constant rotation. We prepare this product in-house. We usually have 40 lbs. thawing, 40 lbs. brining and 40 lbs. roasting. We then have to let the turkey cool down completely, then slice. It’s quite a process for our limited amount of space in the cooler and kitchen. –Gina Jimenez-Lalor, Deli Manager–East

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